Sweet Bread, Spring Peas, Morel Mushrooms and Cinco Jotas Ham

Sweet Bread, Spring Peas, Morel Mushrooms and Cinco Jotas Ham

L’Atelier de Robuchon

Ingredients

(for 1 person)

  • 90 g sweetbread
  • 50 g butter
  • 30 g morel mushrooms
  • 20 g vin jaune
  • 10 g white wine
  • 50 g fresh spring peas
  • 5 g cream
  • 3 g shallots
  • 3 wild asparagus
  • 1 slice of Cinco Jotas iberico ham

Preparation

Cook the wild asparagus in salted water, then cool down immediately in ice water to keep the color. Repeat for the peas.
 
Combine 10 g of butter, 2/3 of the peas, and the white wine in a pan and reduce. Add the chicken stock and leave to cook slowly. Then, mix in a food processor until smooth.
 
Cook the sweet bread on an iron griddle ("teppanyaki") with butter until it has a crispy, golden crust. Cook the morel mushrooms with shallots in a pan and deglaze with vin jaune and cream.

Final Touches

Serve the sweetbread on a bed of green pea puree, morel mushrooms, and wild asparagus. Finish off by draping with a thin slice of Cinco Jotas ham.